Week 4: Chop Chop!

I lived up to my promise of being about as sharp as a marble after Tall Ships and Tacoma Freedom Fair. Being a defender of food safety is tiring. :)

And after Freedom Fair, Otis and I went to Idaho to visit family, watch fireworks and finalize the purchase of our espresso stand turned cabin. After an interesting trip from downtown Sandpoint across the long bridge to Sagle, the cabin is finally ours and on the property. Here we are, along with Otis's parents, Don and Janna.



*New for Week 4 - a group photo! It's hard to get vegetables to smile.

• Snow peas and snap peas: Pork stirfry is going to claim some of these tasty treats, but we're working on using using them in other things. There's a tasty recipe in our CSA guide for glazed snap peas and carrots that we might have to try out.

• Red leaf lettuce, radicchio and spinach: Salad, salad, and more salad. We all love having fresh greens for dinner. Even Otis.
  
  In a funny aside, this is the first time that I've seen radicchio out in the "wild" - my only experience with the vegetable is hearing about it in a song by the group The Uninvited:
  

  Starting off in aisle one,
  fruits and veggies by the ton:
  Hey check it out, raddiccio!
  These red leaves, man, they almost glow!

  And do they ever glow! They're quite pretty, and add a tasty twist to our salads.
  
  
• Swiss chard: The leaves were turned into chiffonade and the stems chopped for stirfry. Otis can't wait to eat another pan of the Swiss Chard Mushroom Bake. Neither can I - the stuff is great!

Stay tuned for Week 5!